Napa Cabbage Doenjang Sujebi recipe - ingredients, nutrition and when to eat it
This one-pot meal combines savory doenjang broth with napa cabbage and chewy sujebi (hand-torn dough pieces).
This one-pot meal combines savory doenjang broth with napa cabbage and chewy sujebi (hand-torn dough pieces). It’s great to enjoy warm for lunch or dinner on a chilly day.
Soups & stews · 30 minutes to cook
Tips: If the dough is too firm, dampen your hands with a little water as you pinch off pieces.
Tips: Pinch the sujebi into thin, even pieces so they’re easy to eat with the cabbage.
Tips: Doenjang varies in saltiness, so it’s best to taste and adjust the seasoning at the end.
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Ingredients (1 serving)
- Flour — 0.8 cup
- Napa cabbage — 2 sheet
- Doenjang (soybean paste) — 1 Tbsp
- Broth — 500 ml
- Green onion — 0.3 stalk
- Garlic — 1 tsp
- Salt — 0.3 tsp
- Water — 1 Tbsp